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Puttanesca Tofu Scramble

Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor. Olives, capers and plenty of fresh herbs make for an easy to throw together scramble that tastes like a Mediterranean feast you’ve been slaving over for hours.

Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme, oregano and oregano and cook for about 5 minute, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.

I made this to save for my breakfasts this week but it was so good it won’t last! I used fresh basil because that’s what I have and it was wonderful. I ate it wrapped in a tortilla. This is going to be a regular breakfast for me. Thanks!

This was posted in ’09…and I’ve had Vegan Brunch for forever, and I just finally got around to making this….boy…the time I’ve wasted when I could have been eating this DAILY!!! The only thing I changed was instead of using the red pepper flakes, I chopped up several (5) big pepperoncini with the garlic and didn’t use any thyme. In a burrito with some Daiya mozz…grilled…H-E-A-V-E-N!!
Got the idea for the pepperoncini from The Millenium cookbook…..can you imagine what Isa and Eric Tucker could do together???

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[…] versatile. Plus, it’s delicious! I found a delicious sounding recipe on Post Punk Kitchen (Puttanesca Tofu Scramble) that called for very few ingredients so I decided it would be the perfect easy Thursday night […]

[…] versatile. Plus, it’s delicious! I found a delicious sounding recipe on Post Punk Kitchen (Puttanesca Tofu Scramble) that called for very few ingredients so I decided it would be the perfect easy Thursday night […]